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October 19, 2006
Paige's Brooklyn Bouillabaisse
It may be hard to pronounce, and nearly impossible to spell, but bouillabaisse is truly a treat to eat.
Paige's Brooklyn Bouillabaisse
Ingredients:
1/2 lb fresh, live mussels
1/2 lb fresh scallops
1 lb fresh flounder (or other white fish) fillet cut into 1x1" chunks
1 medium-size onion, chopped
1 medium-size head of garlic, minced
1 1/2 cups finely chopped fennel
2 tsp salt
2 tsp ground black pepper
1 tsp paprika
1 tsp red pepper flakes
4 cups seeded pureed tomato
5 Cups of water
1 cup (half a can) organic chicken broth
1/2 lemon
Olive oil
Directions:
Sautee garlic and onion in olive oil and 1 pat of butter until soft
Add fennel and saute until soft
Add spices, mix and let simmer for a moment
Add 5 cups of water and 1 cup of chicken broth, bring to a boil
Lower heat to reduce spatter, and simmer for 30 mins, so the flavors can meld
Squeeze 1/2 lemon
Bring to a boil and drop in mussels, scallops and fish
Take off heat once fish is opaque and mussel shells have opened
Serve with a crusty whole-grain bread for dipping, and enjoy!
(Serves 6)
Posted by gwen at October 19, 2006 04:55 PM
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